Positively The Best Potato Salad with Parsley Pesto

By Alqualonde

Ingredients

• 2 pounds small red new potatoes, scrubbed
• 1/2 cup fresh curly parsley, finely chopped plus more for garnish
• 1/3 cup fresh mint leaves, finely chopped
• 1/4 cup pine nuts
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 2 teaspoons white balsamic vinegar
• 1/4 teaspoon curry
• 1/4 teaspoon chili powder
• sea salt and pepper, to taste

Preparation

Step 1

1. Bring a large pot of water to a boil; cook potatoes until soft but not falling apart, approximately 25 minutes.

2. Meanwhile, in a food processor, combine parsley, mint, pine nuts, garlic, olive oil, vinegar, sea salt and pepper; pulse until well combined. Transfer to a large bowl.

3. Drain potatoes; slice in half as soon as they’re cool enough to handle. Gently toss potatoes with parsley pesto mixture; season with curry and chili powder.

4. Garnish with additional parsley; serve chilled or at room temperature.

Enjoy!